Once the beans are ready to harvest, we sort them by hand and leave them in their natural parchment skin, which forms a natural barrier and protects the integrity of the coffee.

When we receive an order, we hull the beans and ship them to the Canadian Rockies where our roast master works his magic at our certified organic roasting plant in Calgary, Alberta.

We roast the beans a little longer to reduce scorching and tipping, and to create sharper tones and less bitterness in your cup.

All of our blends are roasted individually to capture each bean’s optimum roasting point, creating a wider spectrum of taste and distinct, individual flavours.

Once it is finished roasting, we put the beans into a safe place to allow our beans to degas and oxidize for over 48 hours before packaging. This process allows for lower acidity and a better flavor profile.

When the beans are ready, we package them in one-way valve bags immediately to minimize exposure to heat, light, and oxygen.

We grow at a high elevation, and we roast at high elevation to complete what’s called the coffee circle. It’s a little secret we learned from an expert roaster in Pueblo, Mexico, who learned it in turn from his own great grandfather